Low-fat Raspberry Ripple Cheesecake Pots
- 85g light digestive biscuits
- 200g Carnation Light Condensed Milk
- Juice 1 lemon
- 150g tub fat-free Greek yogurt
- 150g extra-light soft cheese
- 150g fresh raspberries
- 3tbsp raspberry jam
Crumble the biscuits roughly in your fingers – the crumbs should be fairly chunky. Divide between 6 glass tumblers.
Put the condensed milk into a bowl and add the lemon juice. Beat together until the mixture thickens.
Whisk together the soft cheese and yogurt in a small bowl until smooth, then fold into the condensed milk mixture.
Mash the berries with the jam in a small bowl. Gently ripple through the creamy mixture, then spoon over the biscuits.
Chill for at least 30 mins, then dig in! (Best enjoyed within 1 hr.)